My gluten-eating husband loves his peanut butter cookies. Well, he loves the ones his mom makes... which, of course, have flour. He had been requesting peanut butter cookies for awhile, and I didn't have a good gluten free recipe, so I decided to try to make one up on my own. So I have been experimenting, trying to create something reminiscent of mom's famous PB cookies.
|Peanut Butter Cookies 1.0|
|Peanut Butter Cookies 2.0|
|Peanut Butter Cookies 3.0|
I have created 3 (well, one I found online) completely different PB cookie recipes. Hubby has a favorite, which unfortunately is different than mine, but I think they are all worth posting on this blog. I will try to describe each cookie in detail so that you can make an educated decision regarding which recipe you want to use.
The first recipe I will share has a chewy and crunchy texture... almost taffy like. They were quite thin and pretty sweet. My husband informed me that they were nothing like mom's cookies, but I thought they were decent. They spread out a ton while cooking and, sadly, lost the signature fork marks applied before baking. I think I used low fat peanut butter in this recipe, so it might turn out a bit differently if you use the regular stuff. This recipe wasn't our favorite, but if you like crispy/chewy cookies, try this one out. And don't forget to let me know what you think! If you try more than one recipe, please tell me which was your favorite :)
1 cup Peanut Butter (watch out for crumbs!)
1 cup Sugar
1/4 cup Rice Flour
2 T Tapioca Starch
1 T Corn Starch
Cream together sugar and peanut butter.
Beat in eggs.
Add in flour/starches and mix thoroughly.
Make small balls with your hands and place them on ungreased cookie sheet. (will be sticky)
Bake at 325 for 10-14 minutes.
|sticky cookie dough|
|after baking - no more fork marks|
Peanut Butter Cookies 2.0
Peanut Butter Cookies 3.0 (flourless)